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Healthy Mediterranean Cooking at Home

Category Archives: Lamb

Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.

Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.

Grilled Lamb Chops

2 servings

Ingredients

4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)

Directions

In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.

Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.

Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.

When grilling quick-cooking items such as chops, turn them only once.

If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.

Once that brown edge forms, the meat is easy to move.

Creamy Scalloped Potatoes

Ingredients

White Sauce

3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk

Casserole

2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste

Directions

Preheat oven to 375 degrees F.

Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.

Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.

Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.

Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.

Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.

Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.

Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.

Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.

Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.

Lemon-Ginger Green Beans

Ingredients

1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 teaspoon black pepper, freshly ground

Directions

Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.

Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.

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Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.


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The Province of L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of southern Italy.  The outstanding feature of the Abruzzo region, one that distinguishes it from Tuscany, is its three national parks and 30 nature reserves. It is why the area is known as the “green heart of Italy”. However, the province has been badly affected over the years by earthquakes, particularly the capital city of L’Aquila and its surrounding areas.

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The province is also known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with growth in the areas of transportation, manufacturing, telecommunications and the computer industry.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy and begun to reverse its decline.

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The province of L’Aquila is dotted with ruins of ancient pagan temples and Roman settlements. A well-known city landmark (below) is the Fontana Luminosa (“Luminous Fountain”), a sculpture of two women bearing large jars, that was built in the 1930s.

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L’Aquila is a good base for skiing in the Apennines. The two most popular resorts are Campo Felice and Campo Imperator. Both resorts offer routes for downhill skiing, as well as for cross country. Ski season usually lasts from December to April.

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The Province of L’Aquila often organizes open-air celebrations and folk festivals that recall the old traditions and offer the chance to taste traditional local products. Abruzzi’s cuisine is rich in local specialties, such as red garlic, sugar-coated almonds, goat cheese, lentils from Santo Stefano di Sessanio, mortadella from Campotosto and Trebbiano d’Abruzzo DOC and Montepulciano d’Abruzzo DOC wines.

Abruzzo Food Map

Abruzzo Food Map

The famous “Maccheroni all chitarra” is amongst the best known in the Abruzzi cuisine. The pasta dough, made of eggs and durum wheat, is cut into strips using a “chitarra” (translated literally as “guitar”). This equipment is made up of a wooden frame, strung with parallel steel strands, and by pushing the sheets of pasta dough through with a rolling-pin, the characteristic shape of chitarra is obtained. Chitarra is served with various Abruzzo sauces that include: pork, goose or lamb ragout.

Abruzzo side dishes include, “sagne e faggioli”, bean soup with traditional thin pasta noodles made from flour and water, flavored with a thin sauce made from fresh tomatoes, garlic, olive oil and spicy peppers. Other well-known Abruzzo dishes, include “gnocchi carrati”, flavored with bacon, egg and ewes-milk cheese. “Scripelli” crepes are served in a soup or used to form a soufflé dish and are served with a little ragout or stuffed with chicken liver, meat balls, hard-boiled eggs or a fresh ewe’s-milk cheese.

Chitarra Pasta Maker

Chitarra Pasta Maker

Ravioli can also be stuffed with sugar and cinnamon and served with a thick pork ragout. The “Pastuccia” is a stew of polenta that is served with sausage, egg and grated ewe’s-milk cheese and “pappicci” are thin pasta noodles in a tomato sauce.

Roast lamb has several variations, such as “arrosticini”, thin wooden skewers with pieces of lamb, cooked over an open fire and often served with bruschetta – which is roasted bread rubbed with garlic and topped with extra-virgin olive oil. Pecora al cotturo is lamb stuffed with herbs and cooked in a copper pot and “agnello cacio e oro” is a rustic fricassee.

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Pizzas, from the Easter Pizza, above, (a cake with cheese and pepper) to “fiadoni” that is often enriched by a casing of pastry and filled with everything imaginable: eggs, fresh cheeses, ricotta and vegetables with all the flavorings and spices that the mind can only imagine.

The spreadable sausage from Teramano flavored with nutmeg, liver sausage from the mountains, ewe’s-milk cheeses and mozzarella cheese are all local favorites.

Traditional homemade desserts include “Ferrarelle”, aniseed wafers, “cicerchiata”, balls of fried dough joined into ring shapes with heated honey, “croccante” a type of nougat made with almonds and caramelized sugar, flavored with lemon, “mostaccioli” biscuits sweetened with cooked must; “pepatelli” biscuits of ground almonds and honey; macarons and the airy “Sise delle monache”, triangular pieces of sponge cake filled with confectioners cream; almonds and chocolate.

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Prosciutto and Fichi

The prosciutto from near L’Aquila is a bit saltier and less sweet than the prosciutto from Parma or San Daniele.

Ingredients

Slices of prosciutto crudo
Fresh, ripe figs
Large basil leaves
Balsamic vinegar

Directions

Slice the figs in half (if they are the smaller ones or in quarters if they are the larger variety). Wrap the ham and basil around the figs. Arrange on a serving platter and drizzle with balsamic vinegar..

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Swiss Chard with Borlotti Beans (Verdure con Fagioli)

6-8 servings

Ingredients

2 cups dried borlotti or cranberry beans, soaked overnight and drained
Kosher salt and freshly ground black pepper, to taste
7 lbs Swiss chard, trimmed, leaves and tender stems roughly chopped
1/3 cup olive oil
1 teaspoon. crushed red chili flakes
12 cloves garlic, roughly chopped
4 stalks celery, cut into 1⁄4″ pieces
3 carrots, cut into 1⁄4″ pieces
1 medium yellow onion, cut into 1⁄4″ pieces
2 cups chicken stock

Directions

Boil beans and 6 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until the beans are tender, about 2 hours. Drain beans; set aside.

Fill a saucepan with salted water and bring to a boil. Add the chard and cook until wilted and the stems are tender, 4–6 minutes; drain and squeeze dry.

Add 1⁄4 cup oil and the chili flakes to the same saucepan and heat over medium. Cook garlic, celery, carrots and onion until golden, 8–10 minutes.

Add the reserved beans and chard, the stock, salt and pepper and simmer until the stock is slightly reduced, 6–8 minutes. Transfer to a serving dish and drizzle with the remaining oil.

 

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Ragu’ all’Abruzzese (Abruzzese-style meat sauce)

Ingredients

3 tablespoons cooking oil
1/2 lb boneless beef chuck roast, cut into 3 or 4 large pieces
1/2 lb boneless pork shoulder, cut into 3 or 4 large pieces
1/2 lb boneless lamb shoulder, cut into 3 or 4 large pieces
Fine sea salt
Freshly ground black pepper
3 pounds chopped canned tomatoes, with their juices (about 7 1/2 cups)
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves finely chopped

Directions

Warm the cooking oil in a large Dutch oven or other heavy bottomed pot over medium heat. Season the pieces of meat with a little salt and pepper and add them to the pot.

Brown for 3 to 4 minutes, then turn the pieces over to brown the other side, another 3 to 4 minutes. Remove the pieces to a deep plate or bowl.

Press the tomatoes through a food mill. Discard the solids. Set the tomatoes aside.

Return the Dutch oven to medium heat and add the extra virgin olive oil. Stir in the onion and garlic, reduce the heat to medium-low, and sauté for about 5 minutes, or until the onion is shiny and beginning to soften.

Pour in the tomatoes, raise the heat to medium-high, and bring to a simmer.

Return the meat to the pot and reduce the heat to medium low or low to maintain a gentle simmer.

Cover partially and let the sauce cook, stirring it from time to time, for about 3 hours, or until the meat is very tender and the sauce is thickened.

Add a splash or two of water, if the sauce thickens too much before the meat is done. Taste and adjust the seasoning with salt and pepper.

Turn off the heat. Remove the meat from the pot, shred it and return it to the sauce.

Note: The ragu may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 1 1/2 quarts.

This sauce is traditionally served over pappardelle or chitarra pasta.

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Dolci: Pizzelle

Italian waffle cookies, or pizzelle (which literally means small pizzas), are quite popular in the Abruzzo region of Italy. You can add cocoa with the sugar and make a chocolate version, or spread some hazelnut cream on one and top with another.

Makes about 36 pizzelle

Ingredients

1¾ cup all-purpose flour
2 teaspoons baking powder
¾ cup white granulated sugar
1 teaspoon salt
½ cup unsalted butter
3 large eggs
2 tablespoons anise (or other extract)

Directions

Preheat the pizzelle maker. In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, combine the butter and sugar and mix until smooth. Add the anise and then the eggs, one at a time, until well blended. Pour in the dry ingredients and mix well.

Lightly spray the pizzelle maker with vegetable oil (unless you have a non-stick version).

Drop the batter by the tablespoon onto the hot pizzelle iron and cook, gauging the timing (usually less than a minute) according to the manufacturer’s instructions or until golden.

Serve with your favorite toppings.

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Castel del Monte (AQ).

L’Aquila is the largest, most mountainous and least densely populated province of the Abruzzo region of Southern Italy. It comprises about half the landmass of Abruzzo and occupies the western part of the region. The Province of L’Aquila includes the highest mountains of the Apennines (Gran Sasso, Maiella and Velino-Sirente).

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The province is known for its many castles, fortresses and medieval hill towns. The province’s two major cities, L’Aquila and Avezzano, have had rapid economic expansion since the late 20th century, with the growth of transportation, manufacturing, telecommunications and computer industries.

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The province’s major rivers are the Aterno-Pescara, Sangro, Liri, Salto and the Turano; its major lakes are Lago Scanno and Lago Barrea. It once included the largest lake on the Italian peninsula, Lago Fucino, which was drained in one of the 19th century’s largest engineering projects. The lake basin is today a flourishing agricultural area and an important technological district.

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The Romans knew the lake as Fusinus Lacus and founded settlements on its banks. While the lake provided fertile soil and a large quantity of fish, it was known to harbor malaria and, having no natural outflow, repeatedly flooded the surrounding land. The Emperor Claudius attempted to control the lake’s maximum level by digging a 5.6 km (3.5 mi) tunnel through Monte Salviano, requiring 30,000 workers and eleven years of work. They eventually dug 32 wells and 6 tunnels. The lake was drained but with the fall of the Roman Empire the tunnels were obstructed and the water returned to previous levels. Many centuries later, Prince Alessandro Torlonia completed the work of the final draining of Lake Fucino expanding the original project of the emperor Claudius, by turning the Fucino in a fertile plain. In 1977, the tunnels were inaugurated as an archaeological park.

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Throughout most of the 20th century, there were serious population declines in the rural areas, with the near collapse of the province’s pastoral agricultural economy, as people moved to cities for work. Since the founding of the Gran Sasso e Monti della Laga and Majella national parks, and the Sirente-Velino Regional Park, tourists have been attracted to the mountainous landscapes. Tourism and associated services have boosted the economy of rural L’Aquila and begun to reverse its population decline.

Many of the small villages, locked away in the mountains for centuries, have always depended on local products for their cuisine, especially cheeses, pastas and spices. While many of the dishes bear similarities to recipes one might find throughout Italy, the locals usually provide a regional variation. For example, chili pepper and saffron can be found added to many dishes in L’Aquila. The best-known pasta for the area is “chitarra” (guitar) pasta, which derives its musical name not from its shape, but from the wire-stringed instrument on which it is made.

Much of the region’s cuisine revolves around fresh seasonal produce, roasted meats and cured pork. Santo Stefano di Sessanio Lentils are grown exclusively here. Typical Abruzzo main courses are broadly divided according to geography: lamb in the highlands and seafood on the coast.

Another local specialty is soppressata, which is pork salami whose typical flat section is obtained, after the initial curing period, by placing the sausage between two wooden planks or thick metal sheets. A product uniquely native to Abruzzo in Italy is saffron from the Navelli Plane in the Province of L’Aquila. Zafferano–its Italian name–are the dried stigmas of the Crocus sativus flower and it is the most expensive spice in the world. Why? Because the extraction process is labor-intensive. You can’t harvest the crocus flowers with machinery, only the human hand will do.

Lower costs and a longer shelf life made Pane con le Patate (bread made with potatoes) a staple. By adding potatoes to the bread dough, the leavening agents combined with the potato’s yeasts, yield a type of bread capable of keeping fresh for twice as long as any other type of bread.

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Among Abruzzo’s sweet endings, Parrozzo is the most remarkable. In ancient times, Abruzzo peasants made cornmeal bread in the shape of a dome and baked it in a wood-fired oven. They called this “pan rozzo” meaning ‘unrefined bread,’ as opposed to the regular and more expensive white flour bread. At the turn of the 19th century, pastry chef Luigi D’Amico re-invented the recipe, using eggs instead of cornmeal to obtain the golden color, typical of the ancient unrefined bread. He kept the dome shape,\ and topped it with a dark chocolate coating to reproduce the bread’s charred crust.

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Involtini di Prosciutto con Arugula e Pecorino

(Prosciutto Rolled with Arugula and Pecorino Cheese)

A local prosciutto from Abruzzo is used and it differs from Parma ham because it is a little more salty.

Ingredients

  • 8 to 10 thin slices of prosciutto
  • 8 to 10 shavings of pecorino cheese
  • 2 bunches of arugula (washed with hard stems removed)
  • 1/4 cup (60 ml.) of olive oil
  • Juice of 1/2 lemon (strained)
  • Salt and freshly ground pepper
  • Cured black olives, pits removed

Directions

On parchment paper, arrange the prosciutto in a single layer.

Pour the strained lemon juice in a non-reactive bowl. Slowly drizzle in the oil, whisking constantly. Drop in the arugula, add salt and pepper and toss thoroughly.

Starting at one end of the slice of prosciutto place a small bunch of arugula. Add 1 shaving of cheese. Roll into a roulade, making sure it remains intact.

Continue with the remaining slices of prosciutto. Arrange on a plate. Drizzle with olive oil and sprinkle with fresh ground pepper to taste. Garnish with the black olives.

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Pasta e Lenticchie (Pasta and Lentils)

Serves 6

Ingredients

  • 11/2 cups dry lentils (or canned, drained, and rinsed)
  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta (cut in 1/4-inch pieces)
  • 2 medium onions, chopped
  • 1 clove garlic, finely chopped
  • 1 pound spaghetti (or egg noodles)
  • Salt and fresh ground black pepper, to taste
  • Freshly grated Parmigiano cheese
  • 2 tablespoons finely chopped fresh Italian flat leaf parsley

Directions

In a medium saucepan, bring salted water to a boil. Add the lentils, cover, and continue cooking over medium heat, stirring occasionally, until tender but not mushy, about  20 minutes.

Drain and set aside. (If you are using canned lentils, you can add them directly to the frying pan after you sauté the pancetta.)

Using a large pot, cook the pasta according to the package instructions until it is al dente.

Heat the olive oil in a medium sauté pan over medium-high heat. Add the pancetta, onions, and garlic. Continue cooking, stirring frequently, until the pancetta is golden, about 7 minutes.

Combine with the lentils and season with salt and pepper. Drain the pasta, but reserve 1/2 cup of pasta water. Toss the lentils and gradually add water until creamy.  

Sprinkle with Parmigiano and garnish with parsley. Serve immediately.

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Arrosticini

Ingredients

  • 4 cups lean lamb, cut into ½ inch cubes  
  • Extra virgin olive oil  
  • Salt and pepper  
  • Juice of 1/2 lemon

Directions

Skewer the cubes neatly on well-oiled metal skewers or tiny disposable wooden kebab sticks (pre-soaked briefly in water, so the heat won’t burn the wood).

Marinate the arrosticini in olive oil, salt and pepper. Dribble the skewered meat with lemon juice and roast on the barbecue quickly, 2-3 minutes, turning a couple of times for even cooking.  

Serve with slices of oiled bruschetta.

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Ferratelle

Ingredients

  • 6 tablespoons all-purpose flour  
  • 4 tablespoons sugar  
  • 2 eggs  
  • 1/2 cup olive oil  
  • 1 tablespoon vanilla extract  
  • A pinch of anise  
  • 1 tablespoon unsalted butter

Directions

Work together the eggs, flour, sugar and olive oil to obtain a firm dough. Add the vanilla and a pinch of anise for the aroma.

Heat the waffle pan thoroughly. Grease it with butter and spoon small dollops of dough onto the waffle pan. Close the waffle pan and cook for 20-30 seconds.

Lift the top and use a fork to work the waffle loose. As you bake the ferratelle, be sure to keep the pan heated and well-greased throughout the baking time. Serve with jam.

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Asti is a province in the Piedmont region of northern Italy and is an important area for the production of fine wines. Perhaps the wine most famously associated with Asti worldwide is the sparkling Asti (DOCG). The name is usually shortened to “Asti” in order to avoid associations with the many wines of dubious quality, which are labelled “Spumante”.

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Asti is typically sweet and low in alcohol (often below 8%) and is made solely from the moscato bianco, a white muscat grape. A premium version known as Moscato d’Asti (DOCG) is sold outside Italy. Moscato d’Asti is a “Denominazione di origine controllata e garantita”, a sparkling white wine produced mainly in the province of Asti, is considered a dessert wine. Grown on Asti hilltops, Moscato d’Asti is made by small producers in small batches. Moscato is so named because of its earthy musk aroma. The petite berry grape ripens early and produces a wide range of wine styles: light and dry, slightly sweet and honey-like.

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While technically a white grape, there are strains of Muscat Blanc à Petits Grains vines that produce berries that are pink or reddish-brown. When the differing grape color is stable, the wines are typically classified as separate grape varieties: Muscat Rouge à Petit Grains for red skin color and Muscat Rose à Petit Grains for pink skin color.

While Asti province became famous around the world thanks to Martini and Rossi and Gancia and Riccadonnafor for their commercial Spumante wines, it is now becoming famous internationally for its classic red wines, such as Barbera d’Asti, Freisa d’Asti, Grignolino d’Asti, Bonarda and Ruché di Castagnole Monferrato. These wines and many other local wines can be sampled during the week-long Douja d’Or wine exhibition which is held at the same time as the Palio and Sagre races.

Asti is also famous for its Asti’s Festival of Festivals, held in September, a week before the Palio race. During the festival, most of the towns in Asti’s province meet in a great square called “Campo del Palio”. Here, they offer local cuisine for which they are known and on the Sunday of the Sagre race all the towns involved stage a parade with floats with everyone in costume all along the Asti roads.

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Asti province becomes a gourmet delight from October to December when the white truffle or “tartufo bianco” is in season. Some of the best truffles are found around Asti’s hills and every weekend there is a local truffle festival.

Among local vegetables, the cardo gobbo (artichoke)and the “square pepper” (bell pepper) of Asti stand out, and both are regarded as essential ingredients for bagna cauda (a garlic and anchovy dip).

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The area around Asti is also renowned for its cheeses, such as robiola of Roccaverano and robiola di Cocconato.

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Typical provincial dishes include agnolotti, potato gnocchi, ciotola di trifulau (cheese fondue with polenta and a sprinkling of truffles) and boiled meats.

Local desserts include amaretti (almond cookies), canestrelli (semolina biscuits), finocchini of Refrancore (fennel cookies) and hazelnut cakes.

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Pearl Barley Soup with Moscato d’Asti

Chef Norbert Niederkofler of St. Hubertus, Italy

Serves 4-6

Ingredients

1 tablespoon vegetable oil
8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
2 small carrots, finely chopped
2 small yellow onions, finely chopped
1 medium leek, halved crosswise and thinly sliced
1 medium parsnip, finely chopped
1⁄2 small celery root, finely chopped
1 cup pearl barley
4 cups chicken stock
2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
Moscato d’Asti, for serving
Finely chopped chives, to garnish

Directions

In a large saucepan, heat the oil over medium-high. Add the ham and cook, stirring, until golden brown, about 6 minutes.

Stir in the carrots, onions, leek, parsnip and celery root and cook, stirring, until slightly softened, about 8 minutes. Add the barley and cook, stirring, until lightly toasted, about 2 minutes.

Stir in the stock and 4 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the barley is half-cooked, about 35 minutes.

Add the potatoes to the soup and cook until tender, about 25 minutes more. Remove the pan from the heat and season with salt and pepper.

Stir in the cream and ladle the soup into serving bowls. Add a splash of moscato to each bowl and sprinkle with chives before serving.

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Braised Leg of Lamb with Polenta

Chef Norbert Niederkofler of St. Hubertus, Italy

Lamb Stock

12 oz. lamb bones
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
1 tablespoon whole juniper berries
2 bay leaves

For the Braise and Polenta

2 tablespoons olive oil
1 (4-lb.) bone-in leg of lamb
2 tablespoons kosher salt, plus more
Freshly ground black pepper
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1⁄2 small yellow onion, roughly chopped
10 sprigs rosemary
1 bunch thyme
3 cups coarse-ground polenta
1 cup (4 oz.) grated robiola cheese
2 tablespoon unsalted butter

Directions

Make the lamb stock:
Heat the oven to 350°F. Place the lamb bones on a baking sheet and roast until golden brown, about 30 minutes. Transfer the bones to a large saucepan along with half each of the celery, carrots, and onion; the juniper berries; bay leaves and 12 cups water. Bring to a boil, reduce the heat to maintain a steady simmer, and cook until the bones have released their flavor, about 3 hours. Pour the lamb stock through a fine sieve into a bowl and discard the solids.

Reduce the oven temperature to 300°F. In a roasting pan over two burners, heat the olive oil over medium-high. Season the lamb all over with salt and pepper, add to the pan, and cook, turning, until browned on all sides, 16 to 18 minutes. Transfer the lamb to a platter and add the remaining celery, carrots and onion to the pan along with the rosemary and thyme. Cook the vegetables, stirring, until browned and soft, about 6 minutes. Return the lamb to the pan along with the lamb stock and bring to a boil. Cover the roasting pan with foil and place the lamb in the oven. Braise the lamb until very tender, about 3 hours.

In a large saucepan, bring 8 cups water to a boil. While whisking, slowly pour the polenta and the 2 tablespoons salt into the water and reduce the heat to maintain a simmer. Cook, stirring steadily, until the polenta is tender and smooth, about 1 hour. Remove the polenta from the heat and stir in the cheese and butter. Season with pepper and keep warm until ready to serve.

Transfer the lamb to a cutting board and pour the pan juices through a fine sieve into a bowl. Skim and discard the fat and pour the juices into a small saucepan. Bring the juices to a boil and cook until the sauce reduces to 1 cup, about 15 minutes. Heat the broiler. Transfer the lamb to a foil-lined baking sheet and broil, turning, until browned and crisp on all sides, about 8 minutes. Transfer the lamb to a large dish and serve with the polenta and sauce.

astifritters

Potato and Scallion Fritters

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

2 1⁄2 cups plus 1 tablespoon (9 oz.) rye flour
2 cups all-purpose flour, plus more
2 tablespoons melted unsalted butter
1 teaspoon kosher salt, plus more
2 large eggs, lightly beaten
1 large russet potato, peeled and boiled until tender
3/4 cup ricotta
2 tablespoons finely chopped scallions
Freshly ground black pepper
Vegetable oil, for frying

Directions

In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 teaspoon salt, the egg, and 3/4 cup lukewarm water. Knead on medium speed until the dough comes together and is smooth, about 6 minutes. Scrape the dough onto a lightly floured work surface and shape into a ball. Halve the dough and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes.

Grate the cooked potato on the large holes of a box grater and reserve 1 cup; use any remaining potato for another recipe. Place the potato in a medium bowl, mix with the ricotta and scallions, and season with salt and pepper.

On a floured work surface, roll each dough disk into a 1⁄8-inch-thick circle. Drop 1-tablespoon-sized dollops of the ricotta-potato filling evenly spaced over 1 dough circle. Using a pastry brush, lightly brush the dough with water around each dollop of filling. Drape the second dough circle over the first and gently press the dough between the mounds of filling to adhere. Position a 3-inch-round fluted cutter over 1 mound of filling and stamp out the round. Repeat, stamping out all the rounds.

Pour enough oil into a 6-quart saucepan to come 2 inches up the side, attach a deep-fry thermometer, and heat to 350°F. Working in batches, add the rounds to the oil and fry, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, lift the fritters from the oil and drain on paper towels. Season the fritters with salt and serve while hot.

asticake

Skillet Cake with Berry Compote

Chef Norbert Niederkofler of St. Hubertus, Italy

Ingredients

1 1⁄2 cups fresh or frozen lingonberries or cranberries
6 tablespoons sugar
3 tablespoons white wine
2 teaspoons. fresh lemon juice
3⁄4 teaspoon kosher salt
1 cup milk
1 cup (4 oz.) “00” pasta flour
4 large eggs, separated
1 vanilla bean, split lengthwise and seeds scraped
2 tablespoons. unsalted butter
Confectioners’ sugar, for dusting
Toasted, flaked almonds, to garnish
1 sprig mint, to garnish

Directions

In a small saucepan, heat 1 cup lingonberries, 3 tablespoons sugar, the white wine, lemon juice, and 1/4 teaspoon salt over medium and cook, stirring, until the berries burst and the sauce thickens, about 8 minutes. Purée the sauce in a blender, scrape into the saucepan and return to medium heat. Stir in the remaining 1⁄2 cup lingonberries and cook, stirring, until softened, about 5 minutes. Remove the sauce from the heat.

In a large bowl, whisk the milk, flour, egg yolks and vanilla seeds until just combined. In a separate bowl, whisk the egg whites until frothy, pour in the remaining 3 tablespoons sugar and 1/2 teaspoon salt, and whisk until soft peaks form. Scrape the egg whites into the batter and fold until combined.

In a 12-inch nonstick skillet, heat the butter over medium and cook until it begins to brown, about 3 minutes. Pour the batter into the skillet and cook, undisturbed, until set on the bottom, 5 to 6 minutes. Flip the pancake and cook until set, about 5 minutes. Slide the pancake onto a cutting board and tear into large pieces. Transfer the pieces to a serving plate and dust with confectioners’ sugar. Sprinkle with almonds, garnish with the mint and serve warm with the lingonberry compote spooned over the top.

astimap


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Grilled Lamb Chops

For the steak seasoning, I like Pensey’s Chicago Seasoning, but use whatever seasoning you like.

For 2

Ingredients

  • 4 loin lamb chops, 1 ½ lbs and 1 ½ inches thick, fat trimmed
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon steak seasoning
  • 2 lemon quarters

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Directions

In a zip-lock bag combine the lamb chops, oil, lemon juice and steak seasoning. Close the bag and mix well. Refrigerate the lamb chops overnight.

Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. Remove the lamb from the refrigerator 30 minutes before cooking.

Transfer the lamb chops to the grill. Cook 5 minutes,; turn and cook 5 minutes. Remove to a plate, cover with foil and let rest for 5 minutes. Serve with the lemon quarters.

If making the potatoes on the grill leave continue to cook them while the lamb chops rest.

Grilled Potatoes

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For 2

Ingredients

  • 2 Yukon Gold Potatoes, quartered
  • 2 tablespoons olive oil
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon each salt and black pepper

Directions

Boil the potatoes in water for 6 minutes, until slightly cooked but firm in the center. Drain potatoes in a colander. Dry on paper towel.

Place the olive oil, garlic, oregano, salt and pepper in a mixing bowl. Add the potatoes and mix well.

Place a piece of heavy-duty foil on the opposite side of the grill from the lamb chops. Spread the potatoes in a single layer on the foil. Cook for 15 minutes, turning once halfway through cooking..

Cucumber Tomato Salad

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For 2

Ingredients

  • 1 cucumber, peeled if bitter, sliced thin
  • ¼ cup chopped red onion
  • ¼ teaspoon Kosher salt
  • 1 medium tomato, halved and sliced
  • Ranch Dressing, recipe below

Directions

Place the cucumber slices in a bowl and sprinkle with the kosher salt.  Toss to distribute the salt evenly around the cucumber.  Let sit for 20 to 25 minutes while the salt helps pull excess moisture out of the cucumbers. Then rinse off the salt, drain the cucumbers and dry them with paper towels

Combine the cucumbers, tomatoes and red onion. Refrigerate until serving time. When ready to serve, dress the salad with some of the ranch dressing.

Homemade Ranch Dressing

Ingredients

  • 1/2 cup low-fat buttermilk
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 small clove garlic, grated
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Pinch of onion powder
  • Pinch of paprika
  • Sea salt and freshly cracked pepper, to taste

Directions

Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.

Swordfish and Zucchini Kebabs  

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For 2

Ingredients

Swordfish

  • 2 tablespoons extra virgin olive oil olive oil
  • 1 Swordfish Steak, 1 inch thick (about 12 oz)
  • 1 large clove garlic, sliced
  • 1/2 teaspoon grated lemon zest
  • Black pepper

Kebabs

  • 1 medium zucchini, trimmed
  • 10 squares of red onion
  • Olive oil
  • Salt and pepper
  • 2 skewers

Directions

Place swordfish in a glass dish, sprinkle with lemon zest and black pepper, scatter garlic over the fish and pour olive oil over all. Cover and refrigerate for several hours.

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Cut the zucchini in half lengthwise. Cut each half into 1 inch pieces. I had 10. Remove 2 red onion rings from a large onion. Cut each ring into 5 –  one inch pieces.

Remove the garlic from the fish and cut the fish into 10 – one inch pieces.

Tread 2 skewers, alternating fish, zucchini and onion. Pour the dripping from the fish marinade over the skewers.

Heat an outdoor grill to high and oil the grill grates. Place the skewers on the grill and close the cover. Lower the heat to medium. Cook about 12 minutes until the fish is cooked through, turning the skewers halfway through the cooking time. Serve the kebabs over spaghetti.

 A New Way To Cook Pasta

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Angel Hair Pasta 

I have read several articles about cooking pasta in a skillet with less water. I made a full pound of spaghetti for this recipe to test this non-traditional procedure for cooking pasta. The leftovers will not be wasted. It worked very well. The pasta cooked quickly and was perfectly cooked. You do have to stir it often to keep it from sticking to the bottom of the pan. It is definitely an energy and time saver, without loss of flavor.

IMG_0357

Ingredients

Pasta

  • 16 oz thin spaghetti
  • 1 1/2 teaspoons salt
  • 6 cups cold water
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (1 oz)
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper

Directions

Place pasta in a dry 12 inch skillet (if pasta is very long, such as spaghetti, break the stands in half). Add 1 1/2 teaspoons salt and 6 cups cold water.

Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, about 7-8 minutes, depending on the thickness of the pasta.

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Tilt the pan and spoon off the liquid that pools at the edge of the pan into a bowl, so that very little is left in pan. Add remaining ingredients to the pasta.

Return just enough cooking liquid to the pasta, tossing them with the spaghetti. Serve with the swordfish kebabs.

Homemade Marinara Sauce

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Use this sauce for the meatballs and eggplant recipes.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 (28-ounce) containers Italian Crushed Tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Italian flat-leaf parsley, chopped
  • Salt and pepper to taste
  • 6 large basil leaves

Directions

In a large saucepan, sauté the onion in olive oil, until soft over medium to low heat. Add the garlic and sauté for a minute; be careful not to overcook.

Add tomatoes, oregano and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid.

Cook for 25 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.

Makes about 7 cups of sauce.

Neapolitan Meatballs

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I call these Neapolitan meatballs because this is how my grandmother made them. She grew up in northern Campania before moving to America.

Makes 16 meatballs

Ingredients

  • Extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 thick slices firm, hardy white bread, crust removed, cut into cubes
  • 3/4 cup milk
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Add the bread to a medium mixing bowl and pour in the milk. Add the onion and garlic, stir and let sit for about 10 minutes.

Add the remaining ingredients to the bread mixture. Gently combine all the ingredients with your hands until just mixed together. Don’t overwork the mixture or the meatballs will be tough.

Divide the mixture into 16 equal pieces and shape them into meatballs.

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You can brown the meatballs in a skillet in olive oil until brown. Or, you can put them on a foil lined baking pan and bake in a 350 F oven for about 25-30 minutes until brown.

Place the meatballs in a medium-large sauce pan or skillet and cover with some the homemade marinara sauce. Simmer for about 30 minutes before serving.

Eggplant Parmesan

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This is not a dish that can be prepared quickly, but with some of my make ahead tips, you can enjoy this entrée for dinner and have several leftovers for future use without spending all day in the kitchen. Eggplant freezes very well in all stages of its preparation. Additionally, I do not fry the eggplant, but bake it in the oven to reduce the calories.

For each one pound of eggplant, you will need:

  • 1 pound eggplant, peeled
  • 1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters) or egg whites
  • 1 cup Italian style bread crumbs
  • ½ cup freshly grated Parmigiano-Reggiano

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker).  You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs mixed with the cheese in another.

Dip the eggplant slices into the egg substitute, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

To assemble the casserole, you will need:

Spray an  8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

  • 2 ½ cups Marinara sauce (see recipe above)
  • 8 ounces shredded mozzarella cheese
  • 1 recipe breaded and baked eggplant

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and sprinkle with half of the cheese. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Italian Romaine Salad

IMG_0016 (1)

For 2

Ingredients

  • 1/2 head of romaine lettuce, sliced, washed and dried
  • ¼ of a small red onion, cut into rings

Dressing

  • 1 tablespoon red wine vinegar
  • 1 clove garlic , minced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.


Delicate colors combined with soft leathers—a recipe for making your foot happy.

Fermo is a province in the Marche region of central Italy. The province stretches from the Sibillini Mountains to the Adriatic Sea and its main geographic features are the valley of the River Tenna and the River Aso that form the southern border of the province. The coastline consists of beach areas interlaced with shady pine trees that offer visitors a perfect combination of natural landscapes.

fermocover

The town of Fermo, the capital of the province, is an old town perched on a hill. It has a historic center, a large piazza and a cathedral with a Gothic facade dating from 1227. There are also traces of a Roman amphitheatre nearby. Underneath the town is an intricate system of well-preserved Roman cisterns dating back to around 40 AD. They were built to conserve and purify the water for the people of the town and are considered to be one of the finest examples of their kind in Italy.

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An 1861 report by Minister Minghetti justified merging the small and fragmented provinces of southern Marche into a single large province, a move to remove the historical border between the Kingdom of the Two Sicilies and the Papal States. The residents of Abruzzo were opposed to this. Despite the opposition, 58% of the population of Fermo voted in favor of merging some smaller provinces. In 2000, supporters of forming a new province of Fermo were able to pass a law changing the boundaries and the province of Fermo was re-established in 2004.

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Shoe Industry

fermoshoes

Footwear and leather goods produced in the area, are a specialty of the region. The production of women’s shoes is a tedious, time-consuming craft. After the initial stages of leather cutting, stitching and fitting the body of the shoe, the next steps vary according to the shoe style. Each artisan is trained to specialize in one task. The leather must be stretched taut over the toe of every shoe. Another craftsman delicately brushes special glue onto the bottom of the shoe structure, allowing it to dry completely before heating it up again and applying the sole by hand, lining it up exactly and using a special machine to press it tight. At the end of the assembly line, another craftsman places each stiletto heel in just the right spot before securing it with a press machine and sending it on for the finishing touches. Then the shoes are polished, buffed, boxed and shipped. It’s an example of the care and handcrafting that give Italian shoes their reputation for durability and quality. With over 54 components needed for every pair of women’s shoes, shoemaking can be laborious work.

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Dino Bigioni manufactures 700 pairs of shoes a day. All employees come from shoemaking families that have educated their children in the craft. While many of the younger generation attend an area trade school to learn the craft, family tradition is the preferred training method. This factory is just one of hundreds of small yet established family shoe businesses in this area. The families say they are friends rather than foes and that they help one another in times of hardship. The Italian shoe industry is not just about footwear – it’s about preserving a tradition, a culture and a family name. Each family specializes in one part of the shoe – one family may make only stiletto heels; others only the soles for men’s loafers. With the exception of the leather (which comes from Tuscany and the Veneto), all shoe components are produced locally.

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The province’s main agricultural products are cereals, vegetables, grapes, olives and livestock. The pecorino grape takes its name from the sheep (pecore) who originated in the area. It is an early ripening variety and produces fine white wine. The red wine Offida Rosso DOCG and the white wine Offida Bianco DOCG are also produced in this province as well.

Cereals, olives and mustard are grown and produced and the fish and seafood along the coast of this province are excellent. Maccheroncini di Campofilone, a variety of pasta that has received the PGI, is made exclusively here. The pasta is very thin and only fresh eggs and flour are allowed to be used. No other liquid can be added to make this pasta dough.

Roveja Soup

fermosoup

The Roveja bean is an ancient legume also known as a wild pea. Flour is made from the bean and used to prepare a kind of porridge, called “Farecchiata”. The bean grows wild in the area of Sibillini. The Greeks, Romans, shepherds and farmers considered it a delicious legume. Today, it is produced in small quantities in Umbria and in the Sibillini mountains. The roveja bean is the size of a pea and varies in color from orange to brown. The flavor is similar to chickpeas and lentils.

Ingredients for 4 people:

  • 250 g of dry roveja beans
  • 1 clove of garlic
  • 1 onion
  • 1 large potato
  • 1 carrot
  • 1 celery
  • 1 sprig of rosemary
  • 3 leaves of sage
  • 1 bay leaf
  • Salt, pepper and extra-virgin olive oil

Directions

After soaking the roveja beans in water to cover for 10-12 hours, boil them for about an hour until soft.

Heat a little olive oil in a large saucepan and saute the garlic, onion, celery, carrot and potato Add the roveja beans with its cooking water.

Season with salt and pepper, add the rosemary, sage and bay leaf and simmer until thick and creamy.

Maccheroncini di Campofilone al ragù

fermopasta

di La Cucina Italiana

Serves 4

Ingredients

  • ½ pound maccheroncini (very thin egg pasta)
  • ¼ pound beef stew bones (optional)
  • ¼ pound chopped veal
  • ½ pound chopped sirloin
  • ¼ pound chicken giblets (optional)
  • 1 stalk of celery
  • 1 carrot
  • 1 onion
  • ½ cup of white wine
  • 2 cups peeled tomatoes
  • 3 tablespoons olive oil, plus extra for the pan
  • Salt & pepper
  • 2 tablespoons grated Pecorino or Parmesan cheese
  • 3 sprigs of fresh basil

Directions

Salt and pepper all the meat. Heat a large sauce pan and add enough oil to lightly cover the bottom. Add the stew bones and brown them; then add the veal and sirloin and saute until brown.

Remove the bones and chopped meat to a plate and place to the side. Lower the heat and place the giblets in the saucepan with the diced celery, onion and carrots and allow them to gently cook.

After the vegetables soften, add the wine to deglaze pan, stirring to bring the juices from the bottom of the pan into the mixture.

Return the meat and bones to the mixture and add the tomatoes and olive oil and cover the pot. Simmer over very low heat for two hours, stirring often.

Boil maccheroncini in a generous amount of salted water for 1-2 minutes (pasta should be firm to the bite) and drain. Place in a serving bowl and add a large spoonful of sauce.

Garnish with cheese and fresh basil leaf and serve.

Peposo (Peppered Lamb Stew)

fermostew

From La Tavola Marche Cooking School

Ingredients

  • 2 kg/4.5 lb leg of lamb, cut into thick steaks with bone-in
  • 20 garlic cloves, peeled
  • 4 heaping tablespoons freshly ground black pepper
  • Sea salt
  • 5 sprigs of fresh rosemary
  • 1 bottle of red wine
  • 2 bay leaves
  • 3-4 juniper berries, crushed
  • Drizzle of olive oil

Directions

Preheat the oven to 225 F/105 C  degrees.

In a heavy pot (just big enough to hold all the ingredients), drizzle with olive oil and place a layer of the sliced meat at the bottom of the pan.

Cover with a few cloves of garlic, sprinkle with pepper, salt and rosemary. Repeat, starting with the meat, and keep layering until all the ingredients are used and the pot is almost full.

Pour the wine over the top and add the bay leaves and juniper berries. Add water, if necessary, so that all the ingredients are covered with liquid.

Slowly bring to a boil, cover tightly with a lid and place in the preheated oven for about 8 hours or until tender and falling apart.

([If you want to cook the stew faster, raise the temp to about 300 degrees and cook for 4-6 hours. However it will be richer, the slower you cook it.)

Once the stew is done, skim off the fat from the surface and remove the bones, the bay leaves and rosemary twigs.  The meat should be very soft and juicy with a rich flavor.

Taste and adjust the seasoning. Break up the pieces of meat. Serve a ladle of stew on toasted bruschetta with a drizzle of olive oil or serve with polenta or mashed potatoes.

Rustic Tart with Strawberries (Crostata di Fragole)

fermopie

From La Tavola Marche Cooking School

Ingredients

  • 1 1/3 cups, 250g butter
  • 4 cups, 500 g of flour
  • 1 1/4 cups + extra for dusting, 250g  sugar
  • Pinch of salt
  • 1 teaspoon, 5g baking powder
  • 2 full eggs + 3 yolks
  • 1/2 teaspoon vanilla
  • 1 tablespoon grappa, rum or brandy
  • 1 pint of fresh strawberries per tart, sliced

Directions

Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add the vanilla and  liqueur and beat until combined.

Sift together all the dry ingredients.

Incorporate the dry ingredients into the butter and egg mixture with a few strokes of a wooden spoon to form a dough.

Roll 2/3 of the dough out slightly larger than your tart pan. Crimp the edges of the dough to create the crust.

Arrange the strawberries slightly overlapping to cover the pastry. Sprinkle a little sugar over the strawberries.

To make the latticework top:

Pull off a pinch of dough and roll into a long snake. If it breaks, just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.

Continue until you have enough strips to make a lattice top.

Bake in a preheated 350 F/175 C degree oven for about an hour or until the top is brown and the bottom is cooked. The dough should shrink away from the pan a bit. Cool.

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